Big on taste and easy to prepare, these
flavorful stuffed shells will have everyone running to the dinner
table -- not to mention shouting for 'amoré'.
Pesto-Stuffed
Shells in Marinara Sauce
- 20 whole-wheat or regular
jumbo pasta shells, prepared according to package directions
1 (15-ounce) container light ricotta cheese
1 (7-ounce) container BUITONI Refrigerated Reduced Fat Pesto
with Basil
1 cup (4 ounces) shredded reduced fat mozzarella cheese - divided
use
1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan
Cheese
2 large eggs
2 (15-ounce) containers BUITONI Refrigerated Marinara Sauce -
divided use
- Preheat oven to 350°F
(175°C).
- Combine ricotta cheese,
pesto, 3/4 cup mozzarella cheese, Parmesan cheese and eggs in
large bowl; stir well.
- Pour about 1 cup marinara
sauce over bottom of 13 x 9-inch casserole dish.
- Spoon about 2 tablespoons
ricotta filling into each cooked shell. Place filled shells,
side by side, into casserole dish. (At this point, the dish can
be made and refrigerated for up to 24 hours.)
- Spoon the remaining marinara
sauce over the stuffed shells. Sprinkle with remaining 1/4 cup
mozzarella cheese; cover.
- Bake for 35 minutes or
until bubbly and cheese is melted (if using refrigerated shells,
bake for about 45 minutes).
Makes 8 servings.
Nutritional Information
Per Serving: Calories: 490 Calories from Fat: 210 Total Fat:
23 g Saturated Fat: 7 g Cholesterol: 110 mg Sodium: 1160 mg Carbohydrates:
44 g Dietary Fiber: 4 g Sugars: 15 g Protein: 24 g
Recipe and photograph are the property of Nestlé® and Meals.com,
used with permission.
